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Craisin Frosted Flakes Cookies

These cookies are loaded with dried cranberries and crisp frosted flakes. A little crunch, a little chocolate, and a little fruit in every bite.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: 100 Best Cookies Recipes on the Planet
Cuisine: American
Keyword: chocolate chip cookie, craisins
Servings: 24
Author: Sweet Basil

Ingredients

  • 1 1/4 Cups Butter unsalted, softened (see notes)
  • 1 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla
  • 2 3/4 Cups Flour
  • 3/4 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon EZ Gel or 1/2 teaspoon cornstarch
  • 1 Cup Chocolate Chips mini
  • 1 Cup Craisins chopped
  • 1 Cup Frosted Flakes
US Customary - Metric

Instructions

  • Heat the oven to 375. 
  • Line baking sheets with silpats or parchment paper.
  • In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes. 
    1 1/4 Cups Butter, 1 Cup Brown Sugar, 1/2 Cup White Sugar
  • Add the eggs and vanilla and mix to combine. 
    2 Large Eggs, 2 teaspoons Vanilla
  • In a bowl, whisk together the dry ingredients. 
    2 3/4 Cups Flour, 3/4 teaspoon Salt, 1 teaspoon Baking Soda, 1 teaspoon EZ Gel
  • Turn off the mixer and add the flour mixture. 
  • Mix until almost incorporated then add the chocolate chips, craisins, and Frosted Flakes.
    1 Cup Chocolate Chips, 1 Cup Craisins, 1 Cup Frosted Flakes
  • Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, lift and round the bottom with the other hand then place on a cookie sheet, spread apart so they don’t end up touching. 
  • Bake for 8 minutes, or up to 10 depending on your oven. 
  • Remove when the bottoms look set but the tops are not yet brown, just golden in some places. 
  • Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.

Notes

This recipe does not need totally softened butter. When you can press one with a thumb and leave a nice thumbprint without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to speed up the softenening. 
Cookies can be frozen and stored in a freezer bag for three months, or portion the dough into cookie sized balls and freeze for up to three months.

Nutrition

Serving: 1cookie | Calories: 254kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 224mg | Potassium: 37mg | Fiber: 1g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg